Potato and Watercress Soup

Sopa De Batata E Agriao

Preparation info

    Appears in

    Recipes of all Nations

    By Countess Morphy

    Published 1935

    • About

    This is an interesting and typically Portuguese version of the French Potage Cressonière, but it is richer and contains more ingredients.


    • Meat stock
    • 3 or 4 potatoes, a bunch of watercress
    • the yolks of 4 eggs
    • 1 cup of milk
    • 2 or 3 tablespoons of grated cheese (optional), salt and pepper.


    Grate a few uncooked potatoes, add them to the boiling stock and simmer for ½ an hour. Rub through a sieve and put the soup back in a saucepan. A few minutes before serving, add the watercress, finely chopped. Put the yolks of 4 eggs in the soup tureen, mix them thoroughly with a cup of warm milk and 1 tablespoon of butter, adding gradually a few tablespoons of the hot soup. Finally pour the soup into the tureen over the egg mixture. Season with salt and pepper and sprinkle with grated cheese, according to taste.